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Pie dough with cheese

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I made a double batch of pie dough using both whole wheat and AP flour, cheddar, and gruyere.
The caramelized pear pie is great, but I still have half the dough, which is frozen for future use. Obviously, pear and apple are naturals for sweet fillings, but can't think of any other fruit fillings that would work. Suggestions, anyone? Thx.

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  1. Yum.

    How about a pot pie? I'm thinking chicken and leek would rock in a cheddar-and-gruyere crust.

    2 Replies
    1. re: sunshine842

      or pork and apple and celery root. or ground turkey with chiles and corn and roasted peppers. or sausages with apples and pears. can you tell I like pot pies?

      1. re: sunshine842

        As I said in my OP, I am looking for fruit fillings, not for savory uses.

      2. Thinking of fruits that are nice toppings to cheese, I think a fig or quince pie/tart would be nice. I also love tart cherry preserves on my cheese so I can see where a not-so-sweet cherry pie could be good too. Maybe even apricot?

        Does the cheese in the dough get crusty... you know, like the toasted cheese that slips out of a grilled cheese sandwich? I make a tomato pie in the summer and have thought about adding cheese to my rustic crust but have been too lazy to try.

        5 Replies
        1. re: Sushiqueen36

          Fig is a GREAT idea - I think cherry would work too. What about a mix of apples and fresh or dried cranberries? I had an amuse bouche at a restaurant recently that was a raspberry filled with blue cheese and drizzled with balsamic syrup - it was surprisingly delicious - so I could see raspberries working as well.

          1. re: biondanonima

            Someone filled a raspberry with blue cheese?! Holy cow you'd have to be patient for that! I'm sure it was tasty though!

            1. re: biondanonima

              Raspberry does go well with cheddar. Maybe a raspberry apple pie?

            2. re: Sushiqueen36

              I didn't notice much extra crispness from the cheese in the hand pies that I made, but the mini-tarts in the mini-muffin pan were quite crisp, which I like. The cheese itself did not ooze out, just made the dough crisper. I used the large holes of a box grater to shred a block of a combination of cheddar and gruyere (Trader Joe's). It's a rather crumbly cheese so what I wound up with was a mix of shreds and crumbles. I grated frozen butter and frozen Crisco as well, so as I rolled the dough I got lots of streaks.

              1. re: greygarious

                Yep - going to have to try that with my tomato pie. The shell is pre-baked but if I don't drain the tomatoes long enough, it still gets a little soggy. I love the idea of the crisp, cheesy shell against the soft tomatoes and basil. I'm not one to wish the days away but I can't wait for tomato season!

            3. Fill it with meatballs and tomato sauce.

              A meatball sub pot pie.

              1 Reply
              1. re: ipsedixit

                I think this pie *would* go really well with pot!

              2. How about a grape pie? Too bad it is not the season for Concord grapes, but maybe you could sub another grape? Nothing better than grapes and cheese!